Stuffed Thanksgiving Pumpkins

Look for baby pumpkins from late October through December. Hollowed out, they make charming tureens for individual servings of soup or this delicious herb and vegetable stuffing.

servingServings

Ingredients

8 baby pumpkins

1/3 cup low-sodium vegetable broth or water

1/2 cup finely chopped onion

2 large cloves garlic, minced

1/2 tsp. dried sage leaves

1/2 tsp. dried thyme

1 cup whole wheat bread crumbs

1/2 cup grated part-skim mozzarella cheese (optional)

1/3 cup finely chopped celery

1/4 cup toasted pine nuts (optional)

1/4 cup chopped dried apricots

Low-sodium soy sauce or salt to taste

Preparation

Preheat oven to 350°F. Slice off top 1/2 inch of each pumpkin and scoop out seeds. On ungreased cookie sheet, bake pumpkins for 15 minutes.

In large skillet, heat broth or water to simmering over medium-high heat. Add onion and cook, stirring frequently, until onion has softened but not browned, about 8 minutes. Add garlic, sage, thyme and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.